Zingy Thai-Style Coconut Free Range Chicken Wraps
For these tantalising wraps, you'll fill tortillas with Thai red curry free range chicken. Serve over a zingy cucumber and carrot salad, and garnish with fiery chilli and roasted peanuts. Let the good Thai-mes roll!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a matching lid with a drizzle of vegetable oil over a medium-high heat
Once hot, add your free range chicken breast portion[s] and cook for 3 min on each side or until golden
Meanwhile, chop your creamed coconut (if required!)
Dissolve the chopped creamed coconut in 200ml [260ml] [340ml] boiled water and add your soy sauce – this is your coconut stock
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Once the chicken is browned, add your red Thai curry paste and chopped ginger and cook for 1-2 min or until fragrant
Once fragrant add the coconut stock with a pinch of sugar and cook, covered, for a further 10-15 min or until the chicken is cooked through (no pink meat!) and the stock has thickened – this is your Thai-style coconut sauce
Meanwhile, peel and grate your carrot[s]
Slice your cucumber into disks, then slice each individual cucumber disk into matchsticks
Cut your lime[s] in half
Add the grated carrot and cucumber matchsticks to a large bowl
Add the juice of half your lime[s], your rice vinegar and a pinch of salt to the bowl and give everything a gentle mix up – this is your cucumber & carrot salad
Meanwhile, cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Chop your roasted peanuts coarsely
Once the chicken is cooked, reduce the heat to low and transfer the cooked chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'
Squeeze the remaining lime into the Thai-style coconut sauce
Return the pulled chicken to the Thai-style coconut sauce and mix until the chicken is fully coated in sauce – this is your Thai-style coconut chicken
Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through
Divide the cucumber & carrot salad between the warmed tortillas
Top with the Thai-style coconut free range chicken
Garnish with the chopped chilli (can't handle the heat? Go easy!) and chopped roasted peanuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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